Microwave the potato until cooked, about 6 minutes, and let stand to cool. Meanwhile, mix the dry ingredients together and spray a 12 cup muffin tin with butter flavored oil spray. Dice onion and ham.

In a large bowl, mix the milk, eggs and yogurt. Dice the warm potato and add to the mixture. Blend with a hand mixer until potato is mashed and all is mixed. Blend in dry ingredients and mix a few strokes with a spoon before adding the onion, ham and cheese. Do not over beat.

Spoon about 1/2 cup of the stiff batter into each muffin cup and bake at 375 degrees F. for 23-28 minutes. Serve warm.

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